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General Etiology of Food Poisoning. - Coggle Diagram
General Etiology of Food Poisoning.
Food Poisoning:
Begins with symptoms like nausea, vomiting, diarrhea, or fever.
Caused by pathogenic bacteria in food.
Greater risk for children, elderly, pregnant women, and immunocompromised individuals.
Causative Bacteria and Symptoms:
Campylobacter, Clostridium botulinum, Clostridium Perfringens, E. coli, Salmonella, Shigella, Staphylococcus aureus.
Varied symptoms: fever, diarrhea, abdominal pain, nausea, vomiting.
General Treatment:
Most infections are mild and resolve.
Medical consultation necessary in specific cases.
Preserve doubtful foods for analysis.
Short and Long-Term Toxicity Studies:
Pre-evaluation of chemical substances.
Acute and chronic studies, and effects on metabolism.
Importance of special studies for certain products.
Pathogenic Bacteria:
Not all cause diseases; some are beneficial.
Age and physical condition affect susceptibility.
Millions of preventable cases through proper preparation and cooking.
Bioassays of Toxicity:
Evaluate toxic effects in marine and continental environments.
Types: Acute (LC50) and Chronic (EC50).